Mediterranean Sheet Pan Chicken and Potatoes Recipe
A one-pan, plant-based Mediterranean meal packed with roasted potatoes, chickpeas, and veggies, drenched in herbs, olive oil, and sass.
Ingredients
- 2 cups baby potatoes halved
- 1 can 15 oz chickpeas, drained and rinsed
- 1 red onion sliced
- 1 zucchini chopped
- 1 bell pepper chopped
- 3 tbsp olive oil
- 1 lemon juiced
- 2 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley optional, but fancy
Instructions
- Preheat oven to 400°F like a woman with a purpose.
- Toss potatoes, chickpeas, and chopped veggies in olive oil, lemon juice, garlic powder, and oregano.
- Season with salt and pepper. You’re the boss.
- Spread everything evenly on a sheet pan. Don’t overcrowd, they need space like you do.
- Roast for 30 minutes, flipping halfway through so no side feels ignored.
- Top with fresh parsley before serving, because aesthetics matter.
- Serve hot and feel smug about your life choices.
Notes
🍎 Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 11g
💊 Vitamins & Minerals (Per Serving)
- Iron: 20%
- Vitamin C: 30%
- Potassium: 25%
- Vitamin B6: 18%
- Magnesium: 22%
✨ Extra Notes/Tips
- Add kalamata olives if you’re feeling salty.
- Sub sweet potatoes for a sweeter twist.
- Use parchment paper to avoid scrubbing dishes.
- A drizzle of tahini sauce? Yes, queen.
- Leftovers make a killer lunch. You’re welcome.